Crispy Salmon With Walnut Salsa Verde
- Oven & Baking Sheet
- Stove & Non-Stick Skillet
- ½ cup walnuts halved, then chopped
- ¾ cup parsley chopped
- 3 tbsp chives chopped
- ½ tsp thyme fresh
- 3 tbsp capers chopped
- 2 cloves garlic minced
- 11 tbsp olive oil extra virgin (½ cup + 3 tbsp)
- 24 oz salmon coho, wild caught
- 3 tbsp lemon juice fresh squeezed
- Preheat oven to 375° F.
- Place walnut halves on a baking sheet and toast until fragrant and lightly golden (about 7 minutes.
- Let cool, then place on a cutting board and coarsely chop.
- In a bowl, stir together the parsley, chives, thyme, oregano, sage, garlic and ½ cup extra virgin olive oil. Add chopped walnuts and season to taste with salt and pepper.
- Heat the 3 tbsp of olive oil over medium-high heat in a large non-stick pan.
- Add the salmon in a single layer and cook until golden brown and crisp on 1 side (about 3 minutes).
- Turn the salmon carefully, season with salt and pepper. Continue to cook until golden brown and crisp on the second side (2 to 3 minutes).
- Add the lemon juice to the salsa verde.
- Serve with 1 salmon fillet on each plate and top with the salsa verde. Garnish with lemon wedges and serve immediately.